Prep Time: 15 minutes Cook Time: 28 minutes Makes: 12 servings
Required Materials/Ingredients:
|
Reynolds® Parchment Paper |
1 |
package (22.5 oz) supreme brownie mix with pouch of syrup |
1 |
cup chopped walnuts or pecans |
1 |
quart vanilla ice cream |
1 |
can (8 oz.) chocolate-flavored syrup |
1 |
package (8 oz.) frozen whipped topping, thawed |
12 |
maraschino cherries, drained |
PREHEAT oven to 350°F. To line a 13x9x2-inch baking pan with Reynolds Parchment Paper, turn pan upside down. Press a sheet of parchment over inverted pan, creasing parchment to fit over corners. Flip pan over; drop parchment sheet inside pan, creasing folds into corners to fit inside pan; set aside.
PREPARE brownie mix as directed on package for 13x9-inch pan. Stir in nuts. Spread mixture into parchment paper-lined pan.
BAKE 28 to 30 minutes or until toothpick inserted 2 inches from sides of pan comes out clean. Cool. Use edges of parchment paper lining to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into 12 bars.
PLACE brownie on a serving plate, top with a scoop of ice cream, chocolate syrup, whipped topping and a cherry.
